Is there such a thing as a nooch cheeze sauce that can be refrigerated and then microwaved and not become rubbery? I love the cheezy sauce for AFR but it DOES not store and reheat (at least I can't figure out how to do it) and I have tried a few other recipies too that become blubbery with any attempt to chill and reheat. Any advice or recipies would be appreciated!

Have you tried adding a little water or vegetable broth when reheating the sauce? If I'm using the microwave to reheat, I find that it works best if I use the medium power setting (50-60%) rather than high, and stir every 2 minutes.

_________________Again, you are all brilliant and sexy. And I am lavender-laden and secure in my masculinity. - Sir Brancis Facon

I've had the best luck with cheeze sauces that do not use a starch as a thickener. I cannot stand that goopiness, and never make sauces using corn starch or arrowroot anymore. I've had good results with cashew-based cheese sauces (you can add more nooch if needed). There's also a recipe on Oh She Glows for butternut squash mac and cheese that I really like. I leave out the corn starch/flour and it's always been thick enough for me. These types also seem to reheat fine in the microwave because they never get rubbery in the fridge.